01 of 11
Gather Gluten-Free Ingredients
For consistent results, it is highly recommended that you don't make ingredient substitutions in this recipe and that you weigh your dry ingredients on a good quality kitchen scale. If you bake bread often, it's so much faster and easier to weigh than to measure.
- 135 grams / 4.8 ounces / about 1 cup white rice flour
- 100 grams / 3.5 ounces / about 1 cup tapioca starch
- 75 grams / 2.6 ounces / about 1/2 cup sweet sorghum flour
- OR light buckwheat flour - See note below.
- 70 grams / 2.5 ounces / about 1/2 cup brown rice flour
- 20 grams / 2 tablespoons dry active yeast
- 25 grams / 2 tablespoons cane sugar
- 11 grams / 1 1/2 teaspoons salt
- 3 grams / 1 teaspoon guar gum
- 2 grams / 3/4 teaspoon xanthan gum
- 1.25 grams / 1/4 teaspoon ground ginger (adds flavor and acts as a natural preservative)
- Optional - 7 grams / 1 tablespoon apple fiber (a dry nutritional supplement, available at health food stores)
- 3 large egg whites, room temperature (114 grams / 4 ounces)
- 2 tablespoons light olive oil (25 grams)
- 1 teaspoon apple cider vinegar (5 grams)
- 286 milliliters / 9.66 ounces lukewarm water / 1 cup + 3 tablespoons + 1 teaspoon (don't use hot water - it will kill the yeast)
Note: If you store your gluten-free flour in the refrigerator or freezer, be sure to bring these ingredients to room temperature before preparing bread recipes. Chilled ingredients will stunt the rise of the bread.
Gluten-free sweet sorghum flour or light buckwheat flour both work beautifully as a portion of the flours used in this recipe. Both Bouchard Family Farms in Fort Kent, Maine and Buffalo Valley Grains in Buffalo, MN sell light buckwheat flour online.
If you have a grain mill, you can grind your own gluten-free light buckwheat flour. Use gluten-free hulled buckwheat. Birkett Mills and Eden Foods both sell hulled buckwheat and both products make wonderful home-ground light buckwheat flour.Continue to 2 of 11 below.
02 of 11
Use Both Xanthan Gum and Guar Gum in This Recipe for Gluten-Free Bread
If you typically aren't satisfied with the texture, shelf-life, and appearance of your homemade gluten-free bread, whether you use xanthan gum (or guar gum), consider using a combination of both xanthan gum and guar gum in your recipes. Here's why.
You will need 3/4 teaspoon of xanthan gum and 1 teaspoon of guar gum for this recipe.Continue to 3 of 11 below.
03 of 11
Tools for Making Consistently Good Gluten-Free Bread
The following tools will help you make great gluten-free bread consistently:
- A high quality, professional-type metal loaf pan. We love using Americoat Loaf Pans from USA Pans. Breads bake evenly, and the non-toxic coating makes sticking a thing of the past. They're available online in a wide variety of sizes. Merchants like Amazon sell them at reasonable prices. They are also available at kitchenware shops.
- A good-quality, accurate kitchen scale to weigh ingredients. When you weigh ingredients, you will get consistent results when you bake. Scales are what professional bakers use and for a smart reason - consistency!
- A good-quality instant-read digital thermometer. This wonderful little tool can tell you when your bread is done. It's so much smarter than a timer when it comes to knowing when the bread is completely baked.
- A thin nylon spreader spatula works great for shaping globs of gluten-free bread batter into nice looking loaves. This type of spatula is inexpensive and is available at restaurant supply shops and online at baking sites like King Arthur Flour.
Not pictured but extremely useful in bread baking is a stand mixer such as a Kitchen Aid. A powerful stand mixer makes easy work out of mixing gluten-free bread batters.Continue to 4 of 11 below.
04 of 11
For Best Results Use a Kitchen Scale to Weigh Dry Ingredients
Experience consistent bread baking results when you use a good quality kitchen scale to weigh your recipe ingredients instead of using measuring cups.
Use your kitchen scale to weigh the following gluten-free flours and starches:
- 135 grams / 4.7 ounces / 1 cup white rice flour
- 100 grams / 3.5 ounces / 1 cup tapioca starch
- 75 grams / 2.6 ounces / 1/2 cup sweet sorghum flour OR light buckwheat flour
- 70 grams / 2.5 ounces / 1/2 cup brown rice flour
To weigh the remaining dry ingredients, weights are as follows:
- 25 grams cane sugar
- 11 grams salt
- 20 grams dry active yeast
- 3 grams guar gum
- 2 grams xanthan gum
- 7 grams apple pectin fiber
- 1.25-gram ground ginger
When all dry ingredients are weighed, thoroughly blend with a whisk and place in a large mixing bowl.
Note: Every attempt to provide accurate weights and measurements of the ingredients in this recipe has been made, but scales do vary as do measuring cups and the humans that use them. We used a scale that weighs in grams or ounces and has provided those weights in this recipe, with the exception of the measurement for water, which also includes a measurement in milliliters for those that have a beaker with milliliter measurements. If you prefer to measure liquids in milliliters, use one of the convenient conversion programs online to convert from grams to milliliters.Continue to 5 of 11 below.
05 of 11
Liquid Ingredients for New Gluten-Free Bread
All liquid ingredients should be at room temperature to promote a good rise for the bread batter.
- 3 large, room temperature egg whites / 114 grams / 4 ounces
- 25 grams / 2 tablespoons light olive oil or your favorite vegetable oil
- 5 grams / 1 teaspoon apple cider vinegar
- 286 milliliters/274 grams (if you are using dry weight scale)/9.66 fluid ounces/1 cup + 3 tablespoons + 1 teaspoon warm (not hot water)
Place room temperature egg whites in separate mixing bowl. Preferably use a stand mixer with a paddle attachment and beat on high for about 1 minute, or just until frothy. Add light olive oil and apple cider vinegar and beat on medium to combine.
Add dry ingredients to the egg white mixture. With the mixer on low, gradually pour warm water into the bowl. Beat on low until mixture forms a thick batter. Use a spatula to scrape down the sides of the mixing bowl.
Beat gluten-free bread batter on high for about 3 minutes. This helps the liquid to be thoroughly absorbed by the dry ingredients and also incorporates air into the batter.
Grease one 8 X 4-inch loaf pan, preferably a heavy-duty metal pan. This recipe was developed specifically for use in this size loaf pan.Continue to 6 of 11 below.
06 of 11
Here's What Your Gluten-Free Bread Batter Should Look Like
When you are finished beating your gluten-free bread batter, it should look like the picture above. It should be thick and will cling to your mixer paddle without dripping off. However, it will not form a dough ball like wheat bread doughs do.Continue to 7 of 11 below.
07 of 11
Use a Thin "Spreader" Spatula to Transfer Gluten-Free Bread Batter
A thin, "spreader" spatula works perfectly to scrape gluten-free bread batter into prepared 8 x 4-inch loaf pan. After the batter is in the pan, use the spatula to cut through batter to remove any air pockets and to smooth the batter into a nice loaf shape. Dip the spatula in water several times while you're shaping the loaf to prevent the batter from sticking to the spatula.
Spreader spatulas are available at cookware shops and online from sites like King Arthur Flour.Continue to 8 of 11 below.
08 of 11
Gluten-Free Bread Batter Ready to Rise
This is what your gluten-free bread loaf should look like after you have smoothed it with the spreader spatula. If your bread looks like this, you will end up with a nicely shaped loaf of bread.
Cover the batter loosely with plastic wrap and set the pan in a warm, draft-free location to rise. This takes about 30 to 45 minutes. The loaf should rise just about the top edge of your pan.
At this stage of prep, preheat your oven to 375 F/190 C. For best baking results use an oven thermometer to make sure your oven temperatures are accurate.Continue to 9 of 11 below.
09 of 11
Gluten-Free Bread Loaf Is Ready to Bake!
The above photo illustrates what your gluten-free bread should look like when it has risen to the right stage to bake.
Place pan in preheated oven. Bake for about 30 minutes, or until golden brown. Tent loosely with foil. Bake for another 30 minutes or until an instant-read digital thermometer reads 208 F/97.8 C. This is an important step and will ensure that your bread is thoroughly cooked.Continue to 10 of 11 below.
10 of 11
Use a Digital "Instant Read" Thermometer to Know When Bread Is Done!
Rather than guessing, there's a better way to know when your bread is thoroughly baked. Use an "instant read" digital thermometer. At the end of timed baking, insert your digital thermometer in the center of the loaf. Make sure not to place it too close to sides or bottom of the pan.
We know that our loaf of gluten-free bread is thoroughly baked because my digital thermometer shows an internal temperature in the middle of the loaf of 208 F/97.8 C. Easy. No more guessing when my bread is done.Continue to 11 of 11 below.
11 of 11
New Gluten-Free Bread Sliced and Ready to Eat!
Use your thin spreader spatula or a knife to release loaf from pan immediately after removing it from the oven. Cool on a wire rack. When completely cool slice bread.
Crisp crust. Open, light but moist, springy texture, aroma, and flavor of the bread. This is good homemade gluten-free bread.
Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.